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Traditional Italian Caponata

This recipe for Caponata, a traditional Sicilian dish, is packed with fresh vegetables and flavors. It is a sweet and sour eggplant stew that is perfect as a side dish, pasta filling, or as a delicious spread on crusty bread. A touch of red wine vinegar gives it a spicy kick, while the capers, olives, and raisins give it a delicious depth. Are you ready? Let's get started!

Preparation Time
45 min
Difficulty
Gemakkelijk
Servings
4

Ingredients

  • 2 large eggplants
  • 4 stalks of celery
  • 1 large onion
  • 400 grams canned diced tomatoes
  • 2 tablespoons capers
  •  Handful of green olives
  • 2 tablespoons raisins
  • 2 tablespoons red wine vinegar
  •  Olive oil
  •  Salt and pepper
  •  Handful of fresh basil
Nutritional Facts
fat 9g
kcal 200
carbs 27g
protein 3g

Instructions

  1. 1 Cut the eggplants into cubes and set aside.
  2. 2 Finely chop the celery and onion and sauté in a little olive oil until soft.
  3. 3 Add the eggplant cubes and cook until golden brown and soft.
  4. 4 Add the diced tomatoes, capers, olives, and raisins and mix well.
  5. 5 Pour in the red wine vinegar and let it simmer for 20 minutes until thickened.
  6. 6 Season with salt and pepper and garnish with fresh basil before serving. Enjoy!